Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

Introduction

This Strawberry Shortcake Sushi Roll is a fun and creative twist on a classic dessert. Combining fluffy sponge cake with creamy filling and fresh strawberries, it’s as cute as it is delicious. Perfect for parties or any special occasion.

Ingredients

• 1 sponge cake sheet (approx. 10×15 inches, homemade or store-bought)
• 8 ounces (225 g) cream cheese, softened
• ½ cup (60 g) powdered sugar
• 1 teaspoon (5 ml) vanilla extract
• 1 cup (240 ml) whipped cream
• 1 ½ cups (225 g) fresh strawberries, diced
• 3 tablespoons (45 g) strawberry preserves or jam
• Optional: white chocolate drizzle, extra whipped cream, mint leaves for garnish

Instructions

1. Step 1: Lay the cooled sponge cake flat on a piece of parchment paper or a rolling mat.
2. Step 2: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until fully combined.
3. Step 3: Spread the strawberry preserves evenly over the sponge cake surface. Then spread the cream cheese mixture on top of the preserves. Sprinkle the diced strawberries evenly over the cream layer.
4. Step 4: Starting at one short end of the cake, carefully roll it up into a tight log, using the parchment paper to help guide and lift it as you roll. Once rolled, wrap the log in parchment and chill it in the refrigerator for 20 to 30 minutes to set.
5. Step 5: Remove the chilled roll and use a sharp knife to slice it into 1-inch pieces. Arrange the pieces on a serving platter. Optionally, drizzle with white chocolate and garnish with extra whipped cream and mint leaves before serving.

Tips & Variations

• Use a serrated knife for cleaner slices and less squishing of the roll.
• For a non-dairy option, substitute cream cheese and whipped cream with dairy-free alternatives.
• Add other fruits like blueberries or kiwi for extra color and flavor inside the roll.

Storage

Store the strawberry shortcake sushi roll covered in the refrigerator for up to 2 days. Reheat is not recommended as the cake texture may become soggy. For best results, slice just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare and roll the dessert a few hours in advance and keep it chilled until ready to serve.

What can I use instead of sponge cake?

You can use a thin layer of Swiss roll cake or any light, fluffy cake sheet as a substitute for the sponge cake.

Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

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4.7 from 69 reviews

This creative and cute Strawberry Shortcake Sushi Roll is a delightful twist on a classic dessert, combining a soft sponge cake rolled with a luscious cream cheese and whipped cream filling, fresh diced strawberries, and strawberry preserves. Finished with a white chocolate drizzle and optional garnishes, this dessert is perfect for parties or a fun family treat.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 0 minutes (if using store-bought cake) or 20 minutes (if baking sponge cake)
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Sponge Cake

• 1 sponge cake sheet (approx. 10×15 inches, homemade or store-bought)

Filling

• 8 ounces (225 g) cream cheese, softened
• ½ cup (60 g) powdered sugar
• 1 teaspoon (5 ml) vanilla extract
• 1 cup (240 ml) whipped cream
• 1 ½ cups (225 g) fresh strawberries, diced
• 3 tablespoons (45 g) strawberry preserves or jam

Optional Garnishes

• White chocolate drizzle
• Extra whipped cream
• Mint leaves

Instructions

1. Prepare the cake: Lay the cooled sponge cake sheet flat on a piece of parchment paper or a silicone rolling mat to prepare for filling.
2. Make the filling: In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream to combine without deflating.
3. Assemble the roll: Spread the strawberry preserves evenly over the surface of the sponge cake. Then, evenly spread the cream cheese mixture on top, followed by a generous sprinkling of diced fresh strawberries.
4. Roll the cake: Starting from one short end, carefully use the parchment paper to help roll the cake into a tight log. Be gentle to avoid cracking. Once rolled, wrap the cake tightly in parchment or plastic wrap and chill in the refrigerator for 20 to 30 minutes to set.
5. Slice and serve: Remove the roll from the fridge and unwrap. Using a sharp knife, cut the roll into 1-inch pieces. Arrange the slices on a serving platter and drizzle with white chocolate. Garnish with extra whipped cream and fresh mint leaves if desired before serving.

Notes

• For best results, ensure the sponge cake is completely cooled before assembling to prevent the filling from melting.
• You can substitute the strawberry preserves with other berry jams or fruit spreads for a different flavor profile.
• To make homemade sponge cake, use your favorite recipe or a simple genoise cake recipe for a light, airy texture.
• The cream cheese mixture should be smooth and fluffy; avoid overmixing after folding in whipped cream to maintain lightness.
• Chilling the rolled cake is important to help it hold shape when sliced.
• Use a serrated knife to slice cleanly without squashing the roll.

Keywords: Strawberry shortcake, dessert roll, sponge cake roll, cream cheese filling, strawberry dessert, no-bake dessert